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River Cottage Nut Roast Recipe

River Cottage Nut Roast
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River Cottage is known for celebrating seasonal produce, sustainable farming, and traditional cooking methods. Their nut roast reflects that philosophy perfectly.

A nut roast is a baked loaf made primarily from mixed nuts, vegetables, herbs, and binding ingredients like eggs or breadcrumbs. Unlike heavy meat-based roasts, this version is lighter but still deeply satisfying. The texture is firm yet tender, with crunchy edges and a moist interior.

Ingredients

Scale

For the Nut Base

  • 1 cup walnuts, lightly toasted and roughly chopped

  • 1 cup almonds, lightly toasted and roughly chopped

  • ½ cup cashews, lightly toasted

For the Vegetable Mixture

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, grated

  • 1 celery stalk, finely diced

  • 2 tablespoons olive oil

For the Herbs and Seasoning

  • 1 teaspoon dried thyme

  • 1 teaspoon fresh rosemary, finely chopped

  • ½ teaspoon smoked paprika

  • Salt, to taste

  • Freshly ground black pepper, to taste

For Binding and Moisture

  • 1 cup fresh breadcrumbs

  • 2 large eggs (or 2 flax eggs for a vegan option)

  • 2 tablespoons soy sauce

  • ¼ cup vegetable stock

Instructions

Step 1: Toast the Nuts

Preheat your oven to 180°C (350°F). Spread the nuts on a baking tray and toast for 8–10 minutes. Let them cool, then pulse in a food processor until roughly chopped — not powder. You want texture, not paste.

Step 2: Sauté the Aromatics

Heat olive oil in a large pan over medium heat. Add onion and cook until soft and lightly golden. Stir in garlic, carrot, and celery. Cook for another 5–7 minutes until tender.

This step builds the flavor foundation. Don’t rush it.

Step 3: Combine the Mixture

In a large mixing bowl, combine:

  • Toasted chopped nuts

  • Sautéed vegetables

  • Breadcrumbs

  • Thyme, rosemary, paprika

  • Soy sauce

  • Eggs

  • Vegetable stock

Mix thoroughly until evenly combined. The mixture should be moist but not wet. If too dry, add a splash more stock.

Step 4: Shape and Bake

Line a loaf tin with parchment paper. Press the mixture firmly into the tin. Smooth the top.

Bake for 40–50 minutes until golden brown and firm to the touch. Let it rest for at least 10 minutes before slicing. This resting period is crucial for clean slices.

Find it online: https://britishrecipes.uk/river-cottage-nut-roast-recipe/